Jean Louis Cooking With The Seasons
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Jean Louis Cooking With The Seasons
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Author : Fred J. Maroon
language : en
Publisher: Lickle Pub Incorporated
Release Date : 1989
Jean Louis Cooking With The Seasons written by Fred J. Maroon and has been published by Lickle Pub Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Cooking categories.
Spectacular photographs enhance recipes for crispy sweetbread mirepoix, oyster and beluga caviar delights, hare a la royale, stuffed cabbage leaves, zucchini flowers stuffed with black truffle and lobster mousseline, and others
Six Seasons
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Author : Joshua McFadden
language : en
Publisher: Hachette UK
Release Date : 2017-05-02
Six Seasons written by Joshua McFadden and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-02 with Cooking categories.
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more Featured in The Strategist ’s Nonobvious Wedding Gift Guide “Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden’s guide excels at both. These are recipes that every last relative around your holiday table would use because they’re umami-rich and can be made on a weeknight.” —USA Today, 8 Cookbooks for People Who Don’t Know How to Cook “If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.” —Epicurious “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
Home Cooking With Jean Georges
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Author : Jean-Georges Vongerichten
language : en
Publisher: Clarkson Potter
Release Date : 2011-11-15
Home Cooking With Jean Georges written by Jean-Georges Vongerichten and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-15 with Cooking categories.
Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs—all taken at his country house—Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires.
My Last Supper
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Author : Melanie Dunea
language : en
Publisher: A&C Black
Release Date : 2007-01-01
My Last Supper written by Melanie Dunea and has been published by A&C Black this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-01-01 with Cooking categories.
The Aristocrats meets Vanity Fair in this stunning celebration of the world's most famous chefs.
The Five Seasons Kitchen
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Author : Pierre Gagnaire
language : en
Publisher:
Release Date : 2016
The Five Seasons Kitchen written by Pierre Gagnaire and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Cookbooks categories.
In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World'. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks
Cooking Through The Seasons
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Author : Catherine Cassidy
language : en
Publisher: Reiman Media Group
Release Date : 2009-01-01
Cooking Through The Seasons written by Catherine Cassidy and has been published by Reiman Media Group this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-01 with Cooking, American categories.
Chez Panisse Menu Cookbook
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Author : Alice Waters
language : en
Publisher: Random House
Release Date : 2011-11-02
Chez Panisse Menu Cookbook written by Alice Waters and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-02 with Cooking categories.
“Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting.”—James Beard Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure—a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients. In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of teh garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers. “A lovely book, wonderfully inventive, and the food is very pure.”—Richard Olney
Joel Robuchon Cooking Through The Seasons
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Author : Joël Robuchon
language : en
Publisher: Rizzoli International publication
Release Date : 1995
Joel Robuchon Cooking Through The Seasons written by Joël Robuchon and has been published by Rizzoli International publication this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking, French categories.
The renowned chef presents more than fifty of his favorite recipes arranged by season, including cherry gratin, scallops with caviar, caramelized pear cake, and sea bream in a salt crust.
Historic Restaurants Of Washington D C
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Author : John DeFerrari
language : en
Publisher: Arcadia Publishing
Release Date : 2009-02-11
Historic Restaurants Of Washington D C written by John DeFerrari and has been published by Arcadia Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02-11 with History categories.
Discover the culinary heritage of America’s capitol with this guide to Washington, D.C.’s historic restaurants and storied local eateries. While today’s foodies enjoy the latest culinary trends of Logan Circle and the H Street corridor, Washington's first true restaurants opened around 1830. Waves of immigrants introduced a global mix of ingredients to the capital’s eager palates by opening eateries like the venerable China Doll Gourmet and Cleveland Park's Roma Restaurant. By the twentieth century, the variety and quality of cuisine was astounding. Diners could have tea at Garfinckel's Greenbrier or lunch at local favorites such as Little Tavern Diner or Ben's Chili Bowl. For an elegant evening, fine restaurants like Rive Gauche and the Monocle satisfied the most sophisticated gastronome. With careful research and choice recipes, “Streets of Washington” blogger John DeFerrari chronicles the culinary and social history of the capital through its restaurants, tasting his way from the lavish Gilded Age dining halls of the Willard Hotel to the Hot Shoppe's triple-decker Mighty Mo.
The Oxford Companion To American Food And Drink
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Author : Andrew F. Smith
language : en
Publisher: Oxford University Press
Release Date : 2007-05-01
The Oxford Companion To American Food And Drink written by Andrew F. Smith and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05-01 with Cooking categories.
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.